Slice into generous triangular wedges, like a cake. Examples: Camembert, Reblochon, Robiola, Coulommiers

Use a wire slicer to bisect from the top in one fluid motion. Examples: Crottin de Chavignol, Saint-Marcellin, Saint-Félicien

From the centre at the top, slice the cheese into wedges. Examples: Valençay, Pouligny-Saint-Pierre

Use a hollow-edge blade to cut the nose off at a slight angle, then slice equally from each side. Examples: Brie, Triple Crème, Pont-l’Evêque, Livarot

Cut wedges width-wise until the last piece, which is then cut in half length-wise. Examples: Edam, Gouda

Use a cheese knife with holes and cut wedges out from the centre at a 45-degree angle. Examples: Roquefort, Blue Stilton, Bleu d’Auvergne

Cut into moderate coin-shaped slices. Examples: Innes Log, Chèvre, Fourme d’Ambert